Hotelcharlie

Thank you to all who posted on the subject of sharpening. I first learned to sharpen from my Dad, and all we had was the old,cheap farmers oil stone. Later, when I became a pipefitter I had occasion to pick up a ceramic block that was used to line the pipe that powdered coal was blown through to the boiler. It was harder'n the hubs of Hell, and very smooth. I carried a Green River buffalo skinner, which was inexpensive but utilitarian, and took a keen edge. I still have the ceramic block, and still use it. I didn't know until I read posts from you folks that not everybody used them. Guess I'll have to try the Edge Pro, or maybe the less expensive one. If Betty says it's good, that's good enough for me. Thanks for the guidance.

The Tourist

Ghettford,

Crucible's 154-CM is one of my favorite steels; about 1/3 of my collection is 154-CM.

You might have discovered a heat treat issue. For example, my wife has a Boa made from their CPM-440V steel. They now call it S90V. When it came out they treated it to 61 Rc. and beyond. The stuff had a horrible reputation for sharpening and chipping, but once sharp it kept a good edge.

Moderately priced steels that are just over-hard might hold an edge longer than one prepared properly, but they chip (and the round spirals are call concoidal fracture) and any small crack can produce a major chip. Taking such a metal to a fine edge by re-profiling just has that edge crumbling during real-world use.

My guess on your Applegate is that the edge is very blunt (like +25 degrees) rather than a finer 20 degrees. Considering it's a 'fighting knife,' that might not be a bad thing. Most camp axes are sharpened at a blunter angle. After all, a knife like that was not designed for fine caping work on a hunt.

As you know, Betty and I have been discussing the new Dalton swing-guard stiletto. Mine came okay, perhaps a little 'grinding drift' on one bevel, but fairly well made. I sharpened it again today between customers.

Most people would be tickled to death to own a knife this sharp; it's probably +/-24 degrees, perhaps a tad more. The edge is more uniform now, and polished to a mirror finish. I'm ho-hum on the blade right now, and that's unfair.

In the final analysis, a stiletto is made for piercing, and I like a blade at a finer angle for slicing. I'm not a knife dueler, and while the knife might give good daily service, I have other knives that will make more precise cuts. I don't want to sound smug here, but I sell and service knives for a living and comparisons get made.

Yours is a working knife. Get the edge uniform, enjoy it, and don't try to make something out of it that it's not. If you need finer slices, look into a more slender blade sharpened at a more extreme degree.

Anymouse

Tourist,

To many of us, sharpening a knife is NOT like changing oil. It is like putting together a fine holster. It is at least a craft, if not an art. I may not check the dipstick when I get my oil changed (at least until I get home, or out of the parking lot), but when I buy a custom holster or set of grips, I examine them with whatever ability or knowledge that I have, and probably make some kind of appreciative remark to the maker. I understand that many of the folks you see may not know enough to have an opinion, but I 'spect most of them mean well.

You should take their "examinations" as a compliments, at least until indicated otherwise.

Mouse

The Tourist

'Mouse,

Oh, I know you are right, it's just the frequency.

Suppose you were at work, and everytime one paritcular fellow employee got up to go to the bathroom, he bumped you slightly on his way out. Not hard, mind you, just enough for you to feel it. After a short while it would seem like the Chinese water torture.

And at another level, the craftsman issue comes up. How would you like it if you were a plumber, and before you got paid--every time--another plumber had to go over your work, and only then would you get your check.

In this world, you get a crappy, over-priced and unhealthy cheeseburger handed to you by a person who barely speaks English and you wolf it down. I try and provide the best service and the finest hardware many people have seen, and yet yutzes stand in judgement. Many even feel the service should be provided gratis by the store.

I cannot think of anywhere else where a tradesman in a free-market society has to explain 'profit' to so many people.

I have many friends in retail, and one haberdashery buddy of mine says that in the human experience, everyone should have at least one retail job. His perspective is that everyone should stand mute, or have to say "yes, sir, no, sir" as some idiot blows garlic breath on you while he chews you out for nothing. It still gets to you.

I'm new at this angle. Now, if you want the best handgun you seek a 'Tussey Custom.' If you want the best draught animal you seek 'Amish broke.'

Someday, and I hope sooner than later, people will say, "That's Chico's edge."

However, this is my rookie year.